Saturday, April 5, 2014

Shrimp and grits

I've had shrimp and grits in the past a few times and I've always been a fan- I've been wanting to try a recipe for it-what better night than the Eve before heading to New Orleans? Found a recipe in the gluten free bible cookbook and tweaked it some.  This will be a keeper!


1 pound uncooked shrimp
1/2 cup chopped green onions
1 cup chopped celery
1 chopped red bell pepper
1 chopped green bell pepper
Tony's creole spice 
Ground red pepper 
2 tablespoons minced garlic
8 oz shredded cheddar cheese (I found some at publix that had cream cheese shreds mixed in- I think this added a great creaminess to the dish) 
1/4 cup half and half 
3 cups prepared yellow corn grits 

Putting it all together:

1. Cook your grits as per directions- when done add a few tablespoons of half and half and about 1/4 of your package of cheese and stir until melted, keep on warm.

2. Chop all your veggies and peel your shrimp if they are in the shell. Add a generous amount of the Tonys seasoning, some salt and pepper, and a teaspoon of ground red pepper to both the veggies and shrimp. 

3. Melt your 1/2 stick of butter in a pot or Dutch oven- add your minced garlic and sauté peppers, onion, and celery until desired tenderness.

4. Add shrimp and cook until shrimp are done. Taste one and add more Tonys if needed- I like mine on the spicy side :) 

5. When shrimp are cooked through- add remaining bag of cheese and the half and half. 

6. Get a heapin serving of grits onto a plate and spoon the shrimp mixture over top and enjoy!